I am heading back to Turkey from Florida and found this article very serendipitous. I was giving a book tour on a memoir about my father. We used to hunt Timucuan arrowheads on Lake Santa Fe near Jacksonville and his own version of shrimp and grits was a cherished memory of my time with him
Polenta vs. grits seems to be mostly about the hardness of the meal itself. Polenta is harder and grits are softer.
If you could find ground corn made from softer, usually white, corn meal, that would do it. I have gotten close by boiling polenta in milk and adding bacon fat. It's not the same, it'll go. One perk is that you can make little cakes out of it, which you really can't do with grits.
Yes, I've used polenta and love it, although I haven't for a while. It's rare to find grits in the PNW, but I've sometimes enjoyed them in NYC and, of course, the few times I've been to the South.
I am heading back to Turkey from Florida and found this article very serendipitous. I was giving a book tour on a memoir about my father. We used to hunt Timucuan arrowheads on Lake Santa Fe near Jacksonville and his own version of shrimp and grits was a cherished memory of my time with him
I was going to ask if one can find grits in France. I guess not quite?
Polenta vs. grits seems to be mostly about the hardness of the meal itself. Polenta is harder and grits are softer.
If you could find ground corn made from softer, usually white, corn meal, that would do it. I have gotten close by boiling polenta in milk and adding bacon fat. It's not the same, it'll go. One perk is that you can make little cakes out of it, which you really can't do with grits.
Yes, I've used polenta and love it, although I haven't for a while. It's rare to find grits in the PNW, but I've sometimes enjoyed them in NYC and, of course, the few times I've been to the South.
You might be able to find dent corn, I think it's called. When it's softer corn, it dents in when it dries, as I understand it.